Saturday, November 10, 2007

I'm working at the Holiday Table at work, whicch means I'm sitting at a pretty table taking Thanksgiving orders. Orders for raw, "do it yourself" turkeys, oven ready seasoned turkeys, pies, stuffings, gravies, whole already put together feasts. I talk to everyone who comes over, and quite a few have turned out to be gluten free. One woman broke my heart. She told me she's given up on "eating like everyone else does" and doesn't eat pizza or pies or anything she ate before. She has been diagnosed with Celiac for a number of years. When I told her we have the GF Bakehouse pumpkin pies in the frozen section now, she told me she is just going to roast a squash and put brown sugar on it. Thats not dessert!! It was so depressing. I told her to search the internet, get some of the newer GF cookbooks, try baking! My GF Thanksgiving is going to have two stuffings, gravy, two pies, and all kinds of things. There is nothing at a traditional Thanksgiving that I feel like I shouldn't be able to make myself. That poor woman. I'm sure squash and sugar is good, but come on. Being gluten free shouldn't be about sacrifices. I don't feel like I'm missing anything, as I've said a thousand times before. My roommate says she doesn't think she is going to make anything with gluten in it for Thanksgiving because she can't tell the difference. My cooking is just as good as cooking with "real" bread and "real" flour. Embrace being gluten free! Don't be discouraged.So this morning I made pancakes. They were quick (mixed and cooked in 15 minutes) and can be made vegan/dairy free. I ate them with Nutella, as pancake sandwiches, on the way to go pick up the car. Yum.

Mix all the dry ingredients. Mash the banana with the milk and oil, then add to flour mix. stir well to combine, and let sit about 5 minutes while you heat up your griddle (or cast iron pan, or pan, or whatever). Cook as you would pancakes, dropping about 1/4 c at a time and wiggling the pan to spread. Cook on each side, then spread with Nutella (or peanut butter, or syrup, or anything) and eat hot.

Hello, this morning I discovered that I was out of white flour, so I did a google search for vegan gluten-free pancakes and yours turned up. I don't have Celiacs, but I still try to limit my gluten, so I have many gluten-free flours. Your recipe is amazing and I'm fairly certain that my pancake cravings will now be switched to gluten-free pancake cravings. Thanks for this yummy recipe!

mixed all dry ingredients, then mixed in the wet, a pinch of cinnamon and half a small banana, and fried on a pan with oil. Turned out pretty good. Tomorrow I am going to try almond milk to replace the water.

thanks for posting, my 1 year old son is allergic to milk/soy, and sensitive to wheat gluten, and wife is sensitive to gluten/dairy, while my other son and myself are not, I would love to make pancakes for everyone. will try it tomorow morning.

Just made these. I didn't have a banana so I used applesauce. I also needed to add a bit more rice milk into the batter. Interesting how the cakes really soak up the oil in the pan. These are delicious.

They are really good. I just made them and i ate 4 of them. I also didn't have all the ingredientes and other I just wanted to use but at the end honestly the best pancakes I've had. I added to the recipe 1/2 cup of quinoa flour (made it myself on the coffee grinder). Then I just added 1/2 more of everything else. I was able to make 12 good sized pancakes. I also added frozen wild blueberries... yummy! and 1/4 cup of chopped pecans, don't like cinammon or nutmeg so I used ground coriander and ginger...I'll definately pass on your recipe! THANKS!

I have to say I was pretty skeptical about using only rice flour but figured it was a quick enough recipe that if it sucked, I would just trash it & make something else. I was pleasantly surprised--these were delicious! I only had 1/2 of a banana so I added 1 flax "egg" to help bind ingredients together. I also added some vegan chocolate chips which made them extra yummy!!! Thank you for such a great GF recipe!

THANK YOU! The pancakes were a HIT with all seven of my family members, 3 of which have wheat sensitivity. One is sensitive to eggs & dairy. SO I followed the recipe as is using the water for the liquid - using a bit less to make sure the batter would be thick enough.